Lemon-Blueberry Cupcakes

Studded with blueberries and flavored with lots of lemon zest, these simple cake mix cupcakes offer fresh, fruity fun for any occasion.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 274 Calories

Ingredients

• 1 tablespoon lemon zest
• ¾ cup unsalted butter, softened
• ¾ cup milk
• 1 teaspoon lemon extract
• 1 tablespoon heavy whipping cream
• 1 cup blueberries
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup freshly squeezed lemon juice
• 2 large eggs, at room temperature
• 2 ½ cups powdered sugar
• 4 ounces Neufchatel cheese, softened
• 1 (15.25 ounce) package lemon cake mix, divided
• 18 fresh blueberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 2

Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.

Step 3

Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.

Step 4

Fill the prepared liners 3/4 full with batter.

Step 5

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.

Step 6

While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.

Step 7

Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.